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Passover Migas


What to do with leftover cut veggies when it is Passover and you still have boxes of matzo farfel? Make delicious Migas for Breakfast or for a light dairy dinner!

Migas are scrambled eggs and veggies sometimes topped with cheese. Normally the “secret” ingredient is strips of fried tortillas or broken tortilla chips but during Passover I add matzo farfel for the crunch. Easy to make but don’t forget to make enough to share!

  • Duration
  • Cook Time
  • Prep Time
  • 1 ServingsServings


  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1/2 yellow or red bell pepper cut into strips
  • 8 cherry or plum tomatoes, washed and left whole
  • 1/4 small jalapeno pepper deveined and seeded, cut into strips crosswise, optional
  • 1 large egg
  • 1/4 cup milk
  • 1/4 teaspoon ground cumin
  • 3 shakes of garlic powder
  • Salt and freshly ground pepper to taste
  • 1/2 cup matzo farfel
  • 1/4 cup shredded mozzarella or cheddar cheese, optional
  • Tomato Salsa, optional


1. Heat an 8 inch non-stick pan for 20 seconds.  Add butter and olive oil and heat for 10 seconds.  Add the peppers and tomatoes to the pan and sauté for 3-4 minutes over medium high heat.  The peppers should be soft and dark in spots and the tomatoes should be soft when pressed with a spatula.

2. Using a fork, combine the egg, milk, cumin, garlic powder and salt and pepper in a one quart bowl.  Add the matzo farfel and stir to coat the farfel completely with the egg mixture.

3. Add the egg mixture to the frying pan with the vegetables and stir until no liquid remains and eggs are completely cooked.  If using the cheese, add it to the pan, stir once or twice and then remove from heat and serve.

4. Serve as is or with some tomato salsa.

Note: This recipe may be doubled or tripled.  Just adjust the size of the pan you are using.

Equipment needed:

8-10 inch Non-Stick frying pan

Measuring spoons

Cutting board

Paring (3-4 inch blade) knife

Wooden spoon or rubber spatula for stirring

1 cup liquid measuring cup

Solid measuring cups

1 quart mixing bowl

Serving plate

Tina’s Tidbits:

  • Any vegetables can be used-leftover broccoli, cooked carrots, olives, scallions; but no more than ¾ cup total.  This is a good way to introduce new vegetables to a child.
  • Cutting fresh bell peppers is much easier if the pepper is laid skin side down on the cutting board and cut from the inside out (See video )
  • Although this mixture shouldn’t splatter, young children 5 or under should be standing on a step stool a few feet away from the stove when you sauté the vegetables.  Once the egg mixture is added the step stool can be brought to the stove for the young cook to stir.
  • NEVER have a child sit on the counter near the stove in order to see!

Recipe printed in the cookbook, Entree to Judaism for Families.

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